Arizona Eats: Mexican food around the state
by Roger Naylor - Mar. 5, 2010
Excerpts from a “Special for The Republic”
Trying to locate great Mexican food in Arizona is like trying to find a cactus. It's just about anywhere you look. Next time you're on the road, here are a few Mexican eateries to try.
Sedona: Elote Café
Chef Jeff Smedstad creates Mexican food with an artistic twist. He did it for a decade at Los Sombreros in Scottsdale and now showcases his talent at Elote Cafe, where diners savor the food and sweeping views of Sedona's red rocks.
Start with the signature elote, fire-roasted corn fresh off the cob, lightly tossed with spicy mayo and cotija cheese, for $6.50. It's based on a common street food in Mexico, but Smedstad gives it a devastatingly tasty spin. All the dishes reverberate with rich, complementary flavors. Try the lamb adobo, a braised lamb shank wrapped in a sweet and spicy ancho chile sauce, for $21.
Elote Cafe uses local products, including wines from nearby Verde Valley vineyards. Arrive early to avoid a wait.
Details: 771 Arizona 179 (in the Kings Ransom Sedona Hotel). 928-203-0105, elotecafe.com.
Clarkdale: Su Casa
Featuring a novella-length menu with page after page of delicious dishes, Su Casa entices even the pickiest of eaters. Diners then can amble to the freshly made salsa bar to create that personal spicy touch.
Look for a complete line of heart-healthy items, as well as great senior deals. Anyone over 55 can enjoy a one-item plate with rice, beans, tortilla and beverage for $6.25.
If you're overwhelmed by choices, go with the house favorite, pollo fundido, a deep-fried chicken burro topped with jalapeño cream cheese, Cheddar and Jack cheeses, for $10.25.
A daily $5 lunch special also is offered. On Fridays, it's ground-beef enchiladas, and on Saturdays, a green-corn tamale. Each lunch special comes with rice and beans. Su Casa opens at 11 a.m. each day, so you've got time for a leisurely meal while waiting to board the Verde Canyon Railroad.
Details: 1000 Main St. 928-634-2771.
|
